¼ ounce (2¼ teaspoons) active dry yeast
1 cup water, heated to 115º
3 cups all-purpose flour, plus more for dusting
2 teaspoons salt
1 teaspoon sugar
¼ cup olive oil, plus more for greasing
For the Pistachio Mascarpone:
1 cup mascarpone
½ cup pistachios, toasted
¼ cup tarragon leaves
¼ cup mint leaves
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper, to taste
For the Spice Mix:
1 teaspoon flaky sea salt
½ teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon lemon zest
For the Toppings:
1 pound peaches, cut into ½-inch wedges
1 pound plums, cut into ½-inch wedges
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Shaved ricotta salata, for garnish
Chopped pistachios, for garnish
Tarragon leaves, for garnish
Micro cilantro, for garnish
Make the dough: In a large bowl, whisk together the yeast and the water and let the mixture sit until it begins to froth, 5 minutes. Add in the flour, salt and sugar, and mix until a smooth dough comes together. Transfer to a greased bowl and cover with a towel. Let rise in warm place until doubled in size, 1 hour. Meanwhile, make the pistachio mascarpone: In a blender, combine all the pistachio mascarpone ingredients and purée until smooth, then set aside. Make the spice mix: In a small bowl, mix all the spice mix ingredients to incorporate, then set aside. Prepare the toppings: Light a grill. In a large bowl, toss together the peaches and plums with the olive oil, salt and pepper. Grill the stone fruit, flipping once, until lightly charred, 1 to 2 minutes per side. Transfer to a plate and set aside. Divide the dough into 4 equal balls and roll each one on a lightly floured work surface into a 9-by-12-inch oval. Brush each flatbread with 1 tablespoon of the olive oil over the entire surface. Grill the flatbreads, flipping once, until puffed and lightly charred, 2 to 3 minutes per side. Transfer to a cutting board and immediately spread ¼ cup of the pistachio mascarpone on each flatbread. Top each with a quarter of the grilled stone fruit and sprinkle a large pinch of the spice mix over the flatbread. Garnish with ricotta salata, pistachios, tarragon and micro cilantro, then slice and serve.